One of the favorite barbeque meals from this crown jewel of the south is pulled pork that is dry rubbed and then hickory smoked for 12 hours. Pulled Chicken is another classic that is also cooked in a BBQ pit in this same manner.

But this spectacular dry rub is versatile enough to use on your wings or you can sprinkle it liberally on your burgers for the grill.

Sensational flavor is paramount to a Little Rock BBQ and it takes slow cooking with apple, cherry, hickory and sassafras woods often over pecan coals. Continuous basting results in out of this world moistness and tenderness.

Our Little Rock BBQ Rub is not too sweet and not too heavy and is packed with a variety of flavors that bring a very complex and savory taste to many different meats. It is hand mixed from ancho chile, paprika, cumin, coriander, salt, granulated onion, granulated garlic, yellow mustard, black pepper, thyme, madras curry and allspice.

To use as a rub we recommend starting off with 1 tablespoon of seasoning per pound of meat. Sprinkle on the meat evenly on both sides and then rub the seasonings into the meat with your hands. Once this is done place the meat in a large resealable plastic bag (we like to use the big zip lock bags) and place in the refrigerator for at least 4 hours before cooking. For best results we like to leave it in the frig for 24 hours before placing on the BBQ pit or adding to the grill.